PALEO GINGERSNAPS

Because they are paleo, that makes them dairy-free, gluten-free, and refined sugar free. You will not miss any of those items though, I promise! The coconut oil keeps them moist, the coconut sugar keeps them sweet, and the molasses and ginger give them that slight spice.

They are so easy to make and mix up in one bowl in just minutes. They are small, but that means you can enjoy a few. I tried making them bigger but the texture was better with the small ones so I stuck with that. I think they are so cute and just the right size for a small treat. They are also perfect for kids!

Paleo Gingersnaps Recipe



Ingredients

• 1/4 cup Golden Barrel Coconut Oil melted
• 3/4 cup coconut sugar
• 3 tbsp Golden Barrel Blackstrap Molasses
• 1 egg
• 1 1/2 cups almond flour
• 6 tbsp coconut flour
• 1 1/2 tsp ground ginger
• 1/2 tsp salt
• 1 tsp baking soda

Instructions

1. Preheat oven to 350° and line a cookie sheet with parchment paper.
2. In a large bowl, combine coconut oil, sugar, molasses and egg.
3. Add in the almond flour, coconut flour, ginger, salt, and baking soda. Stir until completely mixed. Scoop into 2 tablespoon balls and roll in additional coconut sugar.
4. Place 1-2 inches apart on the cookie sheet and bake for 12 minutes.
5. Remove them from the oven and gently press down so they are slightly flattened.
6. Return to oven for 3 more minutes.
7. Let cool on the cookie sheet for a few minutes before transferring them to a cooling rack.

Recipe Adapted : PALEO GINGERSNAPS @ goldenbarrel